Another great rhubarb muffin recipe–’tis the season:
1 1/2 c. brown sugar
1/2 c. butter
1 c. yogurt that you have stirred 1 tsp baking soda into
2 c. flour (scant)
1/2 tsp. salt
1 1/2 c. chopped rhubarb
Put into 12 muffin cups and then sprinkle with a topping made of
1/4 c. white sugar
1/4 c. rolled oats
1/2 tsp. cinnamon
1 tbsp. melted butter
Press the topping into the batter slightly.
Bake at 350 for 20 – 25 minutes or until golden. These store best uncovered. I have no pictures as they disappear very quickly!